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Yellow Curry Broccoli Salad.

Thursday, March 19, 2015

I don't know about you but I cannot wait for summer. Hot summer days, cold brews and delicious salads. Even though its currently 55 degrees and raining outside, I attempted to recreate summer inside with this cold broccoli salad. I've never really cooked with curry powder and now I can't stop. I paired this salad with my favorite Baked Mustard-Glazed Chicken. Let's just say it was a huge hit in our household! I found this recipe via My Sweet Savannah. Go check her out!

Ingredients:Dressing:

3/4 cup roasted, salted cashews

5 1/2 tablespoons water

1 tablespoon apple cider vinegar

4 teaspoons yellow curry powder

1 1/2 teaspoons honey (she used light agave)

1/2 teaspoon salt

pinch of pepper

Salad:

4 cups broccoli, cut into pieces

1/2 cup red onion, diced

1/2 cup cilantro, chopped

2 pieces cooked bacon, chopped

1/4 cup dried cranberries, chopped

2 tablespoons sunflower seeds

2 tablespoons roasted cashews, chopped

How to Make:

Place the cashews in a medium bowl and cover with water. Refridgerate for 8 hours. (I just left them on my counter).

Drain the cashews and place in a food processor

Add in the remaining dressing ingredients and blend until creamy. About 3 minutes.

In a large bowl, combine the broccoli, red onion, cilantro, bacon and cranberries. Add in the dressing and combine. Refrigerate for an hour.

Just before serving, mix in the sunflower seeds and cashews.

Enjoy!

soaking them makes them nice and soft and easy to blend

next time, i might use more cranberries. the mix of the curry and the sweet was wonderful!

im a firm believe that red onion makes everything taste better

oh, and cilantro. yumm.

this much broccoli was perfect for 2 and a little tiny left over for me the next day.

always use more bacon than called for. its a rule, well...my rule at least.

trust me... this is so good.

blend longer than you think. and if its too thick, add some more water.